boiled ‘Fasolia’

Although this recipe has been reworked to tailor make each household, our boiled kidney beans are our set menu every Monday lunchtime. Why? After a weekend of meat eating, vegetables are called for! We turn our boiled beans into a fun, healthy light salad.

Method:

Boil white, fresh or frozen kidney beans until soft. If you are using dry beans, soak them over night, change their water then put to boil. Boil the chopped potato, sweet potato and carrot separately, add some salt and cook until soft. Once beans are cooked, pour out their water and add them to the cooked potatoes and carrots in their juice. This ‘Fasolia’ dish is ready to be served. Each person adds condiments to their taste. Olive oil, lemon and salt are a must!